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Greek Live Yoghurt - Kitchen Essentials | Wild Dish

Laoise Casey shows you how to make a delicious, but simple Greek Yoghurt.Ingredients1 litre whole milk85g live Greek yoghurtEquipmentSaucepanThermometerWhiskContainerJ-cloth or muslinElastic band or stringTea towlMethodMake sure all your equipment is very clean before you start. Heat the milk to 80C.Heat the milk to 80C. Allow to cool to 46C.Whisk in the live yoghurt. Pour into the container, cover with a j-cloth or muslin and wrap in a tea towel to keep it warm.Leave in a warm place for 8 – 12 hours depending on how thick and tangy you want your finished yoghurt to be.Refrigerate when ready – I like to then hang it overnight for a thicker yoghurt (like Greek yoghurt)For your next batch just use some of your homemade yoghurt as your starter. Store in the refrigerator for up to 2 weeks.Store in a sterilised jar: To sterilise jars wash well with hot soapy water and rinse or run through the dishwasher.Place in a pre-heated oven at 115C for 20 minutes to dry them out. Sterilise lids by placing them in boiling water for 1 minute.Top tipsFor extra creamy yoghurt add a teaspoon of milk powder to the milk when heating it. For a low fat version you can use skimmed milk but it will make a thinner yoghurt. If you hang the yoghurt you can use the liquid that drains off, the whey, to make smoothies and sauces, drink it, or try using as a marinade for chicken breasts before pan-frying.Add-ons• Add a pinch of salt to homemade yoghurt that you have previously hung and hang it again to make labneh – a Middle Eastern strained yoghurt. Hang overnight. Sprinkle with za’atar and serve with pitta breads.• Coconut yoghurt – add coconut milk powder (Available from healthstores and online) when heating the milk. Or try grating fresh coconut into the finished yoghurt.• Yoghurt cake.SUBSCRIBE: http://bit.ly/SubWildDish(Recipe)Follow us:Facebook: http://bit.ly/WDFbookTwitter: http://bit.ly/WDtwitterInstagram: http://bit.ly/WDinstagramEndemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.